Cake Made With Irish Stout Beer and Irish Cream

This is an Irish cake recipe that is used to bake a cake for St Patrick ’s Day. The main ingredient for this cake recipe is Irish stout beer and Irish cream that makes for a perfect and rich cake. The cake made with Irish stout beer and Irish cream gives out a wonderful smell while baking. This cake recipe can also be used for other occasions because of its delightful taste.


  • 1 cup Irish stout beer
  • 1 cup butter, pieces
  • ¾ cup unsweetened cocoa powder
  • 2 eggs
  • 2/3 cup sour cream
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 1 ½ teaspoons baking soda
  • ¾ teaspoon salt

For Icing:

  • 3 cups confectioners’ sugar
  • ½ cup butter, room temperature
  • 3 tablespoons Irish cream liqueur
  • 8 ounces bittersweet chocolate, chopped
  • 2/3 cup heavy cream
  • 2 tablespoons butter, room temperature

Cooking Process:

  1. It is a good practice to get the cake pan and the oven ready beforehand. To get the cake pan ready, line two 9 inch cake pans with butter or parchment paper. Now, spray the pans with cooking spray. Put the oven on 350 degrees F to heat it. Take a saucepan and pour the stout beer into it. Add the butter pieces into the beer and let it cook on medium-low heat. When the mixture simmers, remove the saucepan pan from the gas and blend in the cocoa powder till the time the mixture is soft and even. Now, let the mixture cool.
  2. In a bowl, whisk the eggs and sour cream with an electric mixer till it is even. To this, add the stout mixture and blend it in to make a thick and smooth liquid. In a large bowl, combine together flour, sugar, baking soda, and salt. Also, add the stout mixture. Stir the mixture gently with a spatula, so that all the ingredients merge suitably.
  3. Now, turn the cake mixture into the pans and bake for about 30 minutes or until the time they are set. To test whether the cakes are set, insert a toothpick into the center of the cakes. If no mixture is stuck to it and the toothpick comes out clean, the cakes have set properly. Allow the cakes to cool for 5 minutes in the pans, after taking it out of the oven. Invert the cakes onto wire racks to complete the cooling process.
  4. Mix butter, Irish cream, and confectioners’ sugar to form a smooth mixture. Spread half the icing on the top of each of the cakes. Take a heatproof bowl and put the chopped chocolate in it. Boil water in a small saucepan and pour it over the chocolate. Mix this till the chocolate melts. Also, add butter and stir it in. Let the mixture cool for 10 to 15 minutes, till it thickens a little. Stack one cake over the other with the icing side facing the top. Now, pour the chocolate mixture over the cake. Your cake is ready to eat.
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